DANISH PEASANT IN A VEIL The flavor of the apple purée in this recipe matures if you make it several days ahead, but the whipped cream should be added only a short time before serving. Serves 4 900 g/2 lb tart apples ½ teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon ground cloves 75-100
BRAISED LEG OF LAMB To make this recipe for fewer people, use a smaller leg of lamb, but keep the remaining ingredients the same. If you, like me, you are addicted to garlic, spear the meaty parts of the lamb with a few slivers of garlic before browning the meat in oil. Boiled baby new
BABA GHANOUJ This recipe can easily be doubled. It keeps well in the refrigerator for a day or two, and the flavor matures. For a smooth Baba Ghanouj, use a food processor. Serves 4 1 medium eggplant 1 small onion, peeled and very finely chopped 2 cloves garlic, crushed 1/3 cup/4 tablespoons olive or sesame
CHICKEN ELIZABETH Chicken Elizabeth was created by the London Cordon Bleu Cookery School to serve at the Coronation Banquet of Queen Elizabeth II in 1953. Serves 4 1 chicken (1½-2 kg/ about 5 lb) 1 large onion, peeled and quartered 1 large carrot, peeled and quartered 2 stalks celery, sliced Bouquet garni 1 teaspoon peppercorns
POTATO CAKE This recipe can be halved or doubled, but do not try to make a potato cake larger than 8 inches/20 cm because it is hard to turn out. The cake can be made ahead and reheated in its pan on top of the stove. Serves 4 2.25kg/5 lb large potatoes, peeled 225g/1 cup
GRILLED SCALLOPS WITH SWEET CHILI SAUCE Fusion is a controversial word in my kitchen. All too often it means confusion, a muddle of ingredients thrown on to a plate with no reason or structure. But just occasionally, Asian spice and western technique – here, the presentation with watercress and crème fraîche – combine with brilliance
MOROCCAN CROWN ROAST TURKEY This is an old favorite of mine, first encountered at the Moroccan embassy in Washington where we all sat on cushions around the turkey, pulling off pieces of meat with our fingers in traditional style. Here I’ve adapted the idea to a crown roast of turkey, which has the legs and
HOT TODDY CHICKEN BREASTS When whisky is added to a pan of chicken breasts, it makes a fine blaze. The whisky flavor lingers in the pan juices, making a tasty sauce with lemon and honey – the classic trio in a hot toddy. Serves 4 4 boneless, skinless chicken breasts 3 tablespoons flour Grated zest
BULGARIAN LAMB WITH VEGETABLES Kavarma is a national dish in Bulgaria, a stew that can be made with any meat – beef, lamb, pork, even with chicken. “Many leeks”, instructs Bulgarian-born Chef Nikolay Stoianov, “mushroom, tomato, garlic, and chubritsa of course”. Chubritsa is a variety of mint that grows wild on the mountains, though the
GUINNESS CAKE My dear assistant Ali mentioned Guinness cake in conversation with me and at once I asked her for the recipe. Delicious, a black cake, with a frothy white topping echoing the frothy top of the famous pint. Serves 6-8 250 ml/1 cup Guinness stout beer 250 g/9 oz plus 2 tablespoons unsalted butter,